Keto Paleo Banh Mi Tacos (AIP / Carb Up option)
Alright, folks. These Keto Paleo Banh Mi Tacos are mean mamma jammas.
I even included an egg-free (higher carb) AIP option to keep it lower on the anti-inflammatory scale.
You can also substitute lettuce wraps for these with both the Autoimmune Protocol and ketogenic versions to make the dish whip up even faster, and with even more yummy vegetables.
No nuts or dairy in this LCHF Vietnamese fusion recipe, either!
There are a lot of paleo keto recipes out there, but I find them laden with almond flour, which is a big no-no for Miss Picky Belly over here.
She used to love her some almond butter and macadamia snackers…but right now not so much. Sigh.
The keto tortillas are made with eggs and coconut flour mainly, and I have found them to make excellent sandwich wrappers.
They are also great for stuffing with scrambled eggs and bacon in the morning for breakfast tacos! (Make a double batch if you have time…you won’t regret having homemade convenience food in the form of bread in the fridge.)
For my AIP tigernut Crisped Flatbread to use as tostadas click HERE.
This recipe is even in the green for Bulletproof if you skip the jalapenos and swap the pickled sweet onions for extra green onions! “This time baby, I’ll beeeee…Bullllet-Prooooof!” *ahem* (Yeah, 2000’s music flashback there.)
You can even cook your steak on a lower heat if you don’t want the charred exterior.
The cilantro mayo really makes this meal all come together.
It’s creamy and herby with a light tang. YUM. Slather. It. On. Baby. For my AIP egg-free mayonnaise version click HERE.
The cast iron skillet-seared steak will be spicy whether you use chili paste or not, because the AIP version lays that ginger down hard, yo.
Creamy, cool tangy mayo + spicy beef = OMGosh Taco.
Add all those tart and salty pickled veggies and the chilly crunchy veg…top it with extra cilantro and BOOM. Eating your veggies like this is pretty darn sneaky…you kinda forget that there’s a good deal of them in there because TACO.
- PICKLE
- 1 medium Carrot, thinly sliced (for extra low carb, sub cucumber)
- 1/4 lb Daikon radish or red radishes, thinly sliced
- 1/2 Sweet Onion, thinly sliced (for extra low carb, sub diagonally-cut green onions)
- 1/3 cup Apple cider vinegar
- 1/2 dropper *Monk fruit liquid* or Stevia (for AIP, omit or use 1 Tb Honey)
- 1 tsp Himalayan salt
- WRAPS
- (for AIP "tostadas" use THIS TIGERNUT CRISPED FLATBREAD RECIPE instead, or sub lettuce wraps to keep it low-carb)
- 6 Egg
- 1/4 cup Water, room temp
- 1 pinch Himalayan salt
- 1/4 cup Coconut flour
- 1 Tb Arrowroot starch
- 6 tsp Avocado oil
- STEAK
- 1/4 tsp Himlayan salt
- 1 tsp Ginger, grated fresh
- 3 Tb Chili sauce (for AIP, omit and sub 2 tsp more grated ginger, 1/2 tsp garlic powder and 1 Tb coconut aminos)
- 1 lb Steak
- 1 Tb Avocado oil
- MAYO
- 3 Tb Mayonnaise(for AIP, use chilled coconut cream or THIS MAYO RECIPE)
- 1/4 cup Cilantro, minced
- 1 Tb Lemon juice
- 1 clove Garlic, pressed
- FILLING
- 1 medium Cucumber, thinly sliced
- 1/4 bunch Green onion, thinly sliced
- 2 Jalapeno, thinly sliced (for AIP, omit)
- extra cilantro for topping
- For the PICKLE:
- In a 4-Cup storage container, stir together the water, vinegar, salt and sweetener until dissolved.
- Add in thinly sliced radishes, onions and carrots and stir well until combined.
- Press the veggies down so they are covered in the brine, and cover with a lid.
- Allow to brine for at least 2 hours on the countertop. (Anything longer than 3 hours will need to be refrigerated.)
- For the WRAPS: (for AIP use the AIP TIGERNUT CRISPED FLATBREAD recipe and instructions, or use lettuce wraps for low-carb AIP)
- Allow a 6" cast iron skillet to heat up over medium heat for at least 5 minutes while you make the batter.
- In a medium bowl, whisk the eggs together vigorously until smooth, then whisk in the water til well combined.
- Sift in the coconut flour, then on top of the flour sift in the arrowroot starch.
- Add the salt, then whisk until batter is smooth.
- Add 1 tsp of the avocado oil to the hot skillet, then pour in 1/4 cup of the batter.
- Swirl the batter around so that is coats the bottom of the pan evenly.
- Cook for about 3 minutes or until bottom is browned and top is almost set.
- Flip and cook for about 30 seconds more, then remove from skillet and set aside on a plate.
- Repeat the process with more oil and batter until you have 6 tortillas.
- (I like to prep the steak and mayo while the tortillas are cooking to save time.)
- For the STEAK:
- Clean the skillet and heat over medium heat for at least 5 minutes.
- Meanwhile, in a small-medium mixing bowl, use a fork to whisk together the steak seasonings until smooth.
- Add in the steak, and coat it very well in the mixture.
- Add the avocado oil to the heated skillet, then add the steak.
- Cook for about 4 to 5 minutes on each large side, then 1 minute on each thin side, until all edges are seared and steak is cooked to medium-rare or medium.
- Set aside on a plate to rest for 10 minutes.
- Once steak has rested, slice very thinly.
- For the MAYO:
- In a small mixing bowl, use a new fork to whisk together all MAYO ingredients.
- Cover and keep in the fridge until ready to serve.
- PUTTING YOUR TACOS TOGETHER:
- Slather a bit of mayo on each tortilla, then add 1/6 of the sliced steak and fillings to each one.
- Top with extra cilantro and enjoy!
- The AIP TIGERNUT CRISPED FLATBREAD option is best served as tostadas, as the flatbreads do not fold well.
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